Dry packing in canning jars really works. The picture above is of 2 quart jars of dried onions both dry packed for 15 years. The jar on the right, and the oxygen absorber in it, have kept the dried onions white and crisp. The jar on the left became unsealed while in storage. The dried onions have changed color and are not brittle anymore. The jar they were stored in is an old glass mayonnaise jar.
I highly recommend using only commercially made canning jars, lids, and rings to dry pack in. Old mayonnaise jars and other jars have a high rate of seal failure.
Be sure to warm the lids, dry them thoroughly, and screw them on the jars tightly for best results.
Here’s how to do it “Dry-Pack Canning in Glass Canning Jars“
